Ingredients (serves 6)
400g fusilli pasta blanched
150g green beans, washed, topped, tailed and blanched
100g tuna in brine, liquid removed
50g ripe cherry tomato cut in half
2g red chili flakes
30g basil leaves with stems removed
50ml extra virgin olive oil
5g garlic crushed
10g red onion diced small
80g kalamata olives brine washed off
10ml organge juice
10ml red wine vinegar
Salt and pepper to taste
Add boiled egg for extra protein
1. Once you have blanched the green beans in salted water, drain them then refresh with cold water, this will stop the cooking process and help retain their colour.
2. Once the greens are cooled ensure that all the water is drained off and place in a large mixing bowl with the remaining ingredients. Combine well and refrigerate overnight.
3. The following day or night, blanch the fusilli as per packet instructions. As the fusilli are cooking remove the salad from the fridge and leave at room temperature.
4. Drain the pasta well and add to the salad, toss well, serve at once.
This recipe was supplied courtesy of Jigsaw restaurant at the Movenpick Hotel Deira. This is one of our favourite Jigsaw dishes. To sample it firsthand make a reservation on 04 444 0111 or visit movenpick-hotels.com.